Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

One duck will be stuffed and the other to be used for breasts and liver

Take the breasts off one duck and trim skin and fat
Use the bones for duck stock

Cut the duck breasts into 1⁄2" cubes.
In a bowl combine duck breasts, 1 minced clove garlic, orange liqueur, 1 tbsp. of the olive oil and bay leaves
Stir to coat the duck pieces.
Cover and refrigerate for at least 1 day and up to 3 days, to allow the flavors to come together.

Remove bay leaves and mince/food process the duck breast misture and fold it into the pork mixture. Taste test a bit of the mixture for seasoning by heating remaining olive oil in skillet over medium-high heat and adjust seasoning accordingly. Cover bowl and refrigerate.

Add whole pistachios or dried cherries and/or pepper corns and mix in before stuffing the duck.

Stuff duck and tie as per Pepin

NOTE: Duck bones are longer and stronger than chicken, and there is less meat, so deboning is a bit more difficult. Breaking the ends of leg bones requires more force.

Preparation
Melt 2 tablespoons butter in large skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both stocks and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally. Add water to dilute if sauce is too strong. Strain sauce through sieve into small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)
.
Before serving bring sauce to simmer, add 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.
Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.

"Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

Wednesday for these according to the girl I talked to today. I shop at Aldi all the time it's a great no-frills grocery store. Their frozen chickens are .89 cents/lb and are in the 3.5 - 4.5 pound range and good quality. I roasted seven for our birthday party and they were excellent.